sourdough discard toast crunch cereal

Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: Makes about 4 cups


  • 2 cups sourdough discard
  • 1/4 cup unsalted butter, melted
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt


  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Prepare the Batter:
    • In a large mixing bowl, combine the sourdough discard, melted butter, maple syrup or honey, vanilla extract, ground cinnamon, and salt. Mix until well combined.
  3. Shape the Cereal:
    • Use a spoon or cookie scoop to drop small, round clusters of the batter onto the prepared baking sheet, leaving space between each cluster.
  4. Bake the Cereal:
    • Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the clusters are golden brown and crispy.
  5. Cool and Serve:
    • Remove the baking sheet from the oven and let the cereal clusters cool completely on the pan. They will continue to crisp up as they cool.
    • Once cooled, break apart any clusters that have stuck together.
    • Serve the sourdough discard toast crunch cereal with milk or enjoy it as a crunchy snack on its own!

Note: Store any leftover cereal in an airtight container at room temperature for up to one week. If the cereal starts to lose its crispness, you can re-crisp it by placing it back in a low oven for a few minutes.

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